Anybody try this yet? I keep thinking it looks phenomenal and I'm partial to papa johns of all the chains. What was good or bad about it if you've tried it?
We went to a restuarant in WI Dells for pizza. We ended up ording a two topping pizza. Half was sausage & ham, half was pepperoni and mushroom. We also ordered extra sauce. We also ordered spaghetti. It was a little light on sauce so we asked for a little extra. No problem.
When we got our bill they charged us for 4 toppings and 50 cents for the extra sauce on the pizza and extra cup they brought out. Now I understand that every restuarant has a right to price things the way they want. But I think we should have been told when we ordered that they were going to upcharge us for those things. So my question is overall, should pizza toppings be billed per topping or per 1/2 of pizza. They put the same amount of toppings on that they would have had we only ordered mushroom and pepperoni on the whole thing and only charged us for 2. Should extra sauce be an extra charge? And don't the diner's have a right to know if a special request is going to be charged extra?
Just read How Much Should You Tip on Pizza Delivery and it was very entertaining. Now I have a question. One of my friends, who made his living as a waiter in college, believes it is mandatory to tip even when you get carryout. Is this common? I never tip for carry out. Am I just being cheap?
Has anyone had the courage to try one yet? How was it?
SE staff in particular but all readers too, which Iron Chef would you most like to be a judge for? Will we ever see an SE'r at the judges table?
For those of you with Speedway gas stations, have you ever tried the pizza? Don't get me wrong it's not great pizza but for fast food pizza I think it is very good. I love both the slices of pepperoni and the julienne pepporoni. I also like the way the crust gets nice and crisp on the edges but still stays soft in the center. It's definitely better than any frozen pizza. Anyone else?
So I'm sorry, I'm not that food aware but when someone says braised short ribs what should the consistency be? Are they fork tender? Should they be more like barbecue ribs where there's still some toothsome quality? I ordered braised short ribs from a restuarant this weekend and I really couldn't tell the difference between the ribs and say a pot roast. Is that right?
We've been hearing an awful lot about Chick-Fil-A—the Atlanta-based fried chicken sandwich fast food chain—in the news recently, and it's not been about how awesome their chicken sandwiches are, which is somewhat unfortunate, because those sandwiches are awesome. I decided to figure out how to make them at home. Here's how it's done. And yes, you can even make 'em on a Sunday.